Jennifer Brennan

Sweet and Hot Chili-Pineapple Sauce

Preparation info
  • Yield: approximately

    35

    • Difficulty

      Easy

Appears in
Tradewinds & Coconuts: A Reminiscence and Recipes from the Pacific Islands
Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

  • About

This sauce is an Oceanian cousin to the chili sauces of Southeast Asia; a titillating combination of sweet, sour and spicy. Dilute it with additional pineapple juice for marinades, whip it into mayonnaise, use it for dips or as an accompaniment to fritters, fish, meats, etc.

Ingredients

  • 2 tablespoons of cayenne
  • 2½ cups of pineapple juice
  • l½ cups

Method

  1. Sterilize 1 or 2 suitably-sized jars or bottles with tight-fitting caps.
  2. Place a medium, non-reactive saucepan over high heat and add all the ingredients. Stir until the sugar dissolves and let the mixture come to a boil. Reduce heat to medium and let the mixture cook for about 20 minutes.
  3. Remove the pan from heat and let it cool for several minutes.<